Monday, August 24, 2009

Valval - Root Vegetables Stew

Today is Rushi panchami (or Rishi panchami). This is the day when we eat the root vegetables curry or stew called Rishi chi bhaaji. Or sometimes mom makes Khuta. But since I have already blogged about both of them, I decided to make the third root vegetable stew from my family recipes. It's called Valval.

Now, there is this valval which is very mild. and then there is another curry called "VaLVaLayn" which is a fiery spicy curry made with jackfruit seeds. Though both the curries are from South Canara and they almost sound similar, they are totally different.
Anyway, back to Valval, it was easy to prepare even on the working day. and I served it with yesterday's shevya and we almost felt that we are eating some Thai food of rice noodles & veggies in coconut milk. :-D
Root Vegetables curry from South Canara
2 cups butternut squash chunks
1/2 cup potatoes, chunks or quarters
1/2 cup sweet potato, chunks
1/2 cup raw, unsalted cashew nuts, soaked in warm water for 2 hours, drained
1 cup Indian yam/suraN, chunks
1/2 cup green beans, cut into 2" pieces
1/2 cup carrots, chunks
1/2 cup green peas
4-5 green chilies, slit
2 sprigs curry leaves, torn
1 can reduced fat coconut milk (I used whole foods brand)
salt to taste
2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 sprigs curry leaves, torn

0. Soak raw, unsalted cashews in warm water for 2 hours. Drain.
1. Add all the veggies along with green chilies, curry leaves and cashew nuts in a deep sauce pot. Add 1 cup water. Bring to boil.
2. As the water is boiling, switch the gas to medium. Cover with a lid. Keep some water in the lid. Let it cook for 12 - 15 minutes. Check in between to make sure there is enough water. If needed, pour water from lid in the saucepan and add more water on the lid. Make sure the veggies do not stick to the bottom of the saucepan. They should be cooked but still should retain their shape. It should not be a complete mush.
3. Now, add salt and coconut milk. Add 3/4 cup water in the empty coconut milk and pour it back to the curry.
4. As the curry comes to a gentle boil, heat a small saucepan. Add coconut oil. Add mustard seeds, asafoetida and curry leaves.
5. Add sizzling oil to the curry. Cover with a lid - without any water on top now - immediately and switch off the gas.
6. Serve with plain rice or shevya or just as is.
Note -
1. The traditional recipe calls for fresh cashew nuts called bibbo.
2. Frozen green peas, carrots, green beans are ok to use.
3. Do not overboil the curry after the coconut milk is added as it may curdle or separate.


LinkWithin Related Stories Widget for Blogs